Gunther's Gourmet: All-Natural
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Baked Potato with Gunther's Spicy Chipotle Pepper & Smoked Corn salsa

Baked Potato with Gunther

Ingredients:

  • 2 ounces - Spicy Chipotle Pepper & Smoked Corn Salsa
  • 1 ounce - Sour Cream
  • 1/2 ounce - Chopped Jalapenos
  • Chopped - Scallions or Chives

Method:

  1. Preheat oven to 425 degrees
  2. Poke holes in potato and wrap in foil
  3. Place in preheated oven and bake for 45-60 minutes until tender
  4. Remove from foil and place on serving dish, cut a slit in potato and fill with salsa, top with sour cream, jalapenos and herbs

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Corn Chowder

Yield - 6 portions

Ingredients:

  • 2 ounces - Onion, medium diced
  • 2 cloves - Garlic, minced
  • 1 quart - Chicken Stock
  • 12 ounces - Gunther's Spicy Chipotle Pepper & Smoked Corn Salsa
  • 4 ounces - Potato, small dice

Method:

  1. In a deep sauce pot, render bacon until crisp but not burnt, add dice onion and sautee in bacon fat until tender, add garlic and cook until tender
  2. Add chicken stock, Gunther's salsa and stir
  3. Add diced potatoes and simmer until potatoes are tender
  4. Serve with a garnish of fresh chopped herbs
  5. ***Note - leftover roasted chicken, steamed clams or any other meat and vegetable can be added to make the soup heartier***

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Southwest Burger

Yield: 4 portions

Ingredients:

  • 4 each - Sesame Seeded Kaiser Rolls
  • 4 slices - Mozzarella Cheese
  • 4 slices - Fresh Tomato
  • 4 slices - Red Onion
  • 8 ounces - Gunther's Gourmet Spicy chipotle Pepper & Smoked Corn Salsa
  • 4 leaves - Romaine Lettuce
  • 2 each - Jalapeno Peppers - Sliced
  • Mustard
  • Mayonnaise

Method:

  1. Take meat and divide into 4 6-ounce burgers. Pan fry or grill to desired doneness.
  2. Lightly toast buns.
  3. Heat Gunther's Gourmet Spicy Chipotle Pepper & Smoked Corn Salsa in a small pot over medium low heat.
  4. Place cooked burgers on roll and top with cheese. Place under broiler and melt cheese.
  5. Top with heated salsa, lettuce, tomato, onions, jalapeno slices and mustard or mayonnaise.
  6. Serve with pickles and fries or your favoriate sides.

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Steak Fajitas with Gunther

Yield: 6 to 8 Fajitas

Ingredients:

  • 1 each - Red Pepper - Batonnet slices (approximately 6 ounces)
  • 1 each - Yellow Pepper - Batonnet slices (approximately 6 ounces)
  • 1 each - Green Pepper - Batonnet slices (approximately 6 ounces)
  • 2-3 cloves - Garlic - fresh and minced
  • 12 ounces - Gunther
  • 6-8 each - Flour Tortillas
  • 2-3 ounces - Olive oil
  • To Taste - Kosher salt
  • To Taste - Fresh ground black pepper

Method:

  1. Season both sides of steak with kosher salt and fresh ground black pepper and brush with olive oil.
  2. Grill until desired doneness, depending on thickness - about 3-5 minutes on each side for a medium rare. Remove from grill and let rest.
  3. Meanwhile, heat rest of olive oil in a rondeau pan or high sided saute pan. Add red, yellow, green peppers and red onions. Saute until tender and just starting to caramelize, about 4 to 6 minutes.
  4. Add minced garlic and saute until light brown.
  5. Pour Gunther
  6. Remove from heat and check seasoning. Add kosher salt and fresh ground black pepper if needed.
  7. Place on side of a platter or in a bowl on the side of a nice platter.
  8. Slice steak thin and fan out around pepper and onion mixture.
  9. Lightly steam tortillas and serve in a side dish.
  10. Let your family or guest build their own fajita - this makes for a very social meal as everyone is interacting with each other while building their own entree.
  11. *Note - this dish can also be accompanied by sour cream, Gunther

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